These mini strawberry shortcakes were a huge hit as another favor for our guests to take home.
I used a basic yellow cake and pareve whip cream and fresh strawberries.
Simply layer the cake, cream and strawberries and label your jars!
(note; it is best to hire someone to put these together at the event during the meal to ensure they stay fresh and don’t get soggy).
To include wood spoons, and to color coordinate them, just stamp the end of the fork with stamp of your choice!
Here are the links to purchase items:
Weck Jars (760 Mini Mold Jars)
Labels (modern museo fancy square labels 2″x2″)
Basic Yellow Cake
3 Cups flour
2 cups sugar
1 Tbsp. baking Powder
1/2 tsp. salt
1 cup oil
1 cup orange juice
1 tsp. vanilla
(For your information: This batter makes 1 9×13 pan or 24 cupcakes or 2 8″ rounds. For the purpose of making mini strawberry shortcakes, simply pour 1 recipe of this batter into 2 9×13 pans so the cake will be thinner. Then using a circle cookie cutter, cut your cake into circles and layer with whipping cream and strawberries.)
Mix all wet ingredients in mixer, then add all dry ingredients and mix again well. Pour into parchment lined baking pans. Bake at 325 degrees for 15 – 20 minutes for cupcakes, 25 – 40 minutes for cake and about 15 – 25 minutes for this recipe divided into 2 9×13 cake pans. (Always check cakes 5 – 10 minutes earlier to see if they are ready. Cool very well before cutting and placing in jars.(Recipe by Susie Fishbein – The Kosher Palette)